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Homemade gifts are the ones that mean the most. So if you are cash-strapped this holiday season, don't stress, get creative-- start in the kitchen. Here are four recipes everyone will love and truly appreciate.

CANDIED MAPLE PECANS

From Les Fougeres in Quebec -- an easy way to make candied nuts. Use on salads and for snacks. Package in small cello bags and freeze. - 4 cups (1L) pecan halves - 1 cup (250mL)maple syrup - 1 tsp (5mL) Maldon salt

1. Toss pecans with maple syrup. Spread on a baking sheet lined with parchment paper. Bake in a preheated 325F (160C) oven approximately 15 to 20 minutes, tossing every 5 minutes. They should brown, but do not burn.

2. Once they are done, slide the paper on to the counter so they don't continue to cook on the hot baking sheet. Sprinkle with Maldon salt. Makes

1. Beat butter until very light. Gradually beat in sugar and continue beating until sugar is dissolved, about 5 minutes.

2. Sift flours together. Stir into butter mixture and combine well.

3. Chop chocolate into ½" (1cm) chunks. Save about 50 of the biggest chunks and mix the rest into the batter just until combined.

4. Arrange mounds of batter on baking sheets lined with parchment paper. Press a chunk of chocolate into each cookie.

5. Bake 20 to 25 minutes in a preheated 325F (160C) oven until very lightly browned. Cool in a single layer on racks. Sift icing sugar over cookies.

Makes about 50 cookies.

MARZIPAN CAKE WITH SOUR CHERRIES AND CREAM

If you're not a fan of fruit cake or if you just want a change, this delicious moist cake is for you. It will keep well for a week and is perfect to take as a hostess gift. Place it on a cake board and wrap it in cello with ribbon.

1. For the cake, combine the butter, almond paste and sugar in a food processor, pulsing on/off until mixture is smooth. Otherwise, beat with an electric mixer until smooth. Beat in eggs, vanilla and almond extract.

2. Mix or sift flour with baking powder and stir into batter.

3. Spoon into a buttered 8" (22cm)cake pan lined with parchment paper. Place drained cherries on top and press in slightly. Bake in a preheated 325F (160C) oven for 50 to 60 minutes or until browned and firm to the touch.

Almost Done!

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By clicking "Create Account", I hearby grant permission to Postmedia to use my account information to create my account.

I also accept and agree to be bound by Postmedia's Terms and Conditions with respect to my use of the Site and I have read and understand Postmedia's Privacy Statement. I consent to the collection, use, maintenance, and disclosure of my information in accordance with the Postmedia's Privacy Policy.